Sautéed White Beans with Parmesan and Lemon
Using a handful of ingredients like canned beans, garlic, and fresh herbs, this recipe is both budget-friendly and versatile. The addition of a little red pepper gives it just the right amount of kick, while lemon zest and Parmesan elevate the flavor profile.
Ingredients
- 3 tablespoons extra virgin olive oil 45 mL
- 1 tablespoon extra virgin olive oil for serving
- 1 sweet onion chopped
- 4 garlic cloves minced
- 1 teaspoon kosher salt 5 g
- 1 teaspoon red pepper flakes 2 g crushed (or less, to taste)
- ¼ teaspoon 0.5 g ground cumin
- 2 can great northern beans 15-ounce (425 g each), drained and rinsed
- 1 ½ cups vegetable broth 360 mL
- 1 bell pepper chopped
- 1 tablespoon lemon juice 6 g
- ⅓ cup fresh parsley 16 g chopped
- Freshly grated Parmesan cheese for serving
- Lemon wedges for serving
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic, and salt. Sauté for 8–10 minutes until softened. Stir in the red pepper flakes and cumin. Cook for 30 seconds until aromatic.3 tablespoons extra virgin olive oil, 1 sweet onion, 4 garlic cloves, 1 teaspoon kosher salt, 1 teaspoon red pepper flakes, ¼ teaspoon 0.5 g ground cumin
- Add the beans and toss to coat. Pour in the vegetable broth and bring to a simmer. Cook for 5–7 minutes. Stir in the bell pepper and cook for another 5 minutes until tender.2 can great northern beans, 1 ½ cups vegetable broth, 1 bell pepper
- Remove from heat and mix in the lemon wedge and parsley. Serve with a drizzle of olive oil, Parmesan, and lemon juice.1 tablespoon lemon juice, ⅓ cup fresh parsley, Freshly grated Parmesan cheese, Lemon wedges, 1 tablespoon extra virgin olive oil
Nutrition
Calories: 354kcalCarbohydrates: 22gProtein: 4gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 2mgSodium: 1948mgPotassium: 440mgFiber: 4gSugar: 13gVitamin A: 3403IUVitamin C: 102mgCalcium: 99mgIron: 2mg
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